Africa has an amazing range of sumptuous and delicious dishes. From the horn of Africa to the Alps in the south, you are sure to experience sumptuous and irresistible dishes that are capable of turning you into an ‘Oliver Twist’ instantly. Here’s a collection of some of the continent’s best dishes. If you haven’t tried any, you should, sometime soon.
Brown rice with fried bananas, Angola
Angola’s brown rice with fried bananas is a dish that could easily pass as a side dish; but don’t be surprised if you’re served a large portion of this at a restaurant. The food taste so well that you’ll find yourself asking for more. Brown rice with fried bananas appearance and flavour has an unusual ability to arouse your appetite. If you’d like to experiment with this dish at home, preparing it is pretty easy. The brown rice is cooked with tomato juice, topped with onion sauce and some golden fried bananas. The sauce and bananas can be made simultaneously as the brown rice cooks.
In Congo, if you haven’t eaten Nshima in a day, then you haven’t really eaten. Why? Because Nshima is a special Congolese dish widely referred to as a ‘real meal’. Nshima is usually made from cornmeal which is poured into boiling water and then stirred continuously with a sturdy wooden spoon until it is thick and smooth (no lumps). It is usually eaten with soup or stew, especially one which is called the Ifisashi. The combination of the Nshima and Ifisashi is delicious and stomach-filling; little wonder it is one of Congo’s ‘real meals’.
Efo riro and Pounded Yam, Nigeria
Efo riro and Pounded Yam is one of the highly revered dishes of the Yoruba people in Southwest Nigeria. It is usually served on special occasions like weddings, naming ceremonies, house warming, etc, and could be prepared at home or served at restaurants. Efo riro, on its own, is a traditional soup that could be eaten as a stand-alone meal or with carbohydrate accompaniments such as Pounded Yam, Eba, White rice, Fried/Boiled plantain, Yam, etc. It is, however, more popularly known to be eaten alongside pounded yam. In preparing efo riro, there are various leaves which could be used, depending on the choice of the individual or the availability of leaves and ingredients. The dish is highly nutritious and if you choose to use spinach in cooking, you’re guaranteed some Vitamin, A, C, E and K. Efo riro is also important for women as it helps in the re-building of red blood cells.
Call this vegetarian dish an Egyptian-style chilli and you won’t be wrong.whether you are a vegetarian or not, this is one dish you should try out. So when next you are visiting Egypt, look out for Koshari. It is usually served in either “fast food” type restaurants or sold from carts by street vendors. Even at home, you can be rest assured that Koshari is one of the cheapest meals to make, especially if you need to feed a crowd.
African Chicken in Spicy Red Sauce, Ethiopia
This Ethiopia-inspired chicken stew made with Berber and Ethiopian spice blend is simply best enjoyed with Basmati rice. To get the best of this dish, you should use olive oil to cook a skinned and boneless chicken. Depending on the size or number of people you’re cooking for, you can use a full chicken, breast halves, drumsticks or thighs. Before serving finally, try to swirl a bit of plain yoghurt on top the food; you’ll be amazed that the contrast of colours indeed make a beautiful presentation – and great taste too.
The secret to making this delicious meal is the ability to find your own favourite amount and mix of spices. Often referred to as the Bobotie from the Cape, this meal had its origins in Holland (Netherlands) when it was brought to South Africa by founding father Jan van Riebeec in 1652. If you are eating out with your loved one, you should order this dish. It is simply irresistible.
Moroccan Meatballs – Tagine Kefta, Morocco
Tagine Kefta is a popular Moroccan staples eaten at home or special occasions like weddings. If you are the adventurous type, you can have yours made into meatball sandwiches by putting the balls in hoagie buns with some cheese. Doing this gives the sauce and meatballs a really different taste from the Italian-style meatballs. On the other hand, instead of beef mince (ground beef), you can just order for sausage meat using breadcrumbs to hold it together. To get that Morroccan look and texture, add some couscous to help thicken the liquid.
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